This winter was especially brutal in Seattle. We had more days below 40 than above, the winds were stingingly cold, and the air was quite dry. I wore my heavy wool coat and gloves nearly every day and I was still freezing every time I had to venture outside. We had snow that stuck around for a few days (a rarity here) and numerous fires in the fireplace.
What better meal to come home to on a day like this than a hearty winter soup?
This recipe couldn't have been much easier. All of the vegetables were either local or organic. Usually we would use Skagit River Ranch sausage, however since they were on vacation, we ended up at Whole Foods instead. Next time I make this (and I will make it again) I'll use mushrooms from Foraged and Found and Skagit's hot Italian sausage.
Ingredients
- 3 carrots
- 3 stalks of celery
- 1 medium onion
- 4 cloves of garlic
- 8 ounces Italian sausage
- 8 ounces mushrooms
- 1 can diced tomatoes
- 1 cup red wine
- 2 1/2 cups beef broth
- 2 1/2 cups mushroom broth
- Crushed red pepper
- Sea salt
- Pepper
- 3 tablespoons fresh thyme
- 7 ounces farro
- Olive oil
Directions
First, the prep work.
Chop the carrots, celery, and onion.
Mince the garlic.
Slice the mushrooms.
Cut the sausages into pieces.
Mince the thyme.
Now onto the recipe. In a large soup pot, heat the oil over medium high heat. Add the carrots, onion, celery, and garlic and saute until the onions are soft.
Add the sausage and cook until slightly browned.
Add the mushrooms. They will start to release water into the pot. When they have released most of their water, add the tomatoes (and their juice), red wine, both broths, salt, pepper, crushed red pepper, thyme, and farro.
Cover the pot and bring to a boil. Reduce the heat and simmer for about 40 minutes, or until the farro is tender.
Serve topped with Parmesan cheese.
